The Homemade Pizza Thread

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Sheltered as I am (I'm not really being self-deprecating), I have no idea if anyone even knows what "Detroit Style" pizza is; furthermore, I'm not positive the style didn't originate with someone or somewhere else. I do know that I base my pizza on Buddy's in Detroit that opened in 1946.
The pizza there is just ridiculous. Had it the first time when I was 13. Being basically poor, we didn't buy pizza so you might imagine what that would be like the first time. Also, when my mother made pizza (did a good job), it wasn't anything like Buddy's.
Chicago style is significantly different but with minor similarities.
xc h.jpg
 

will4009

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Thinking about getting an Ooni.

Lots of differing views about which model to get. Unsure if I should go for the gas or wood fired.

Does anyone have an opinion on whats the best option?
 

Brewnaldo

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Thinking about getting an Ooni.

Lots of differing views about which model to get. Unsure if I should go for the gas or wood fired.

Does anyone have an opinion on whats the best option?

Theres a new(ish) model that looks just like the Koda but has a chimney and can do both. Id have a look at prices and go from there. Personally, I know how quick and easy the Koda is and the same principle applies as gas bbq's.... What you sacrifice in flavour (and this is disputed in pizza oven circles due to the short time in the oven) from burning wood, you gain in convenience and hence, more frequent use.

I see it like this, if gas cooked tastes 5% less good, but I use the oven 500% more because of how easy it is then that's a no brainer for me
 
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Does anyone have a tried and 'proven' recipe for a wholewheat pizza dough? The last couple I've tried have not been too good.

The obvious question is what flour you're using, and what protein content it has?

Or buy the special pizza mozzarella that you can get in Tesco. It's a bit like putting plastic on your pizza but it stops the sogginess.

SWMBO insists on shopping at Tesco so as a not-particularly-sophisticated pizza chef I've tried most of their options; none of them are great. I've come to the conclusion that the Balbani is the least-worst option, it will melt in my standard gas oven and doesn't have huge flavour, but still more than the regular Tesco own-brands. The regular Tesco own-brand is totally tasteless and quite watery, their pizza mozzarella stays together much better but as you say at the expense of being plasticy and it doesn't really melt in my oven - might be better in a hotter one, but it just burns if I cook it too long. The smoked Scamorza has a reasonable texture and is quite nice raw but the smokiness doesn't really survive cooking and it's expensive.

The real problem with Tesco is flour (ditto bread flour) - their only OO option is Homepride Extra Fine at just 9.4% protein - within malting spec for barley!!! It's a complete waste of time, so I end up stockpiling the Sainsbury one at >13%.

Of the various tomato options, it's nice to cook your own but if you can't be bothered then much the best off-the-shelf option at Tesco is the Mutti pizza sauce.

As an anchovy fiend, the Tesco own-brand Cantabrian anchovies are too mild, the more "traditional" John West ones are much better even though they come in 100g jars which are a bit fiddly.

Never mind black pudding, I do like a haggis pizza, proper Italo-Scottish fusion food!
 

will4009

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Theres a new(ish) model that looks just like the Koda but has a chimney and can do both. Id have a look at prices and go from there. Personally, I know how quick and easy the Koda is and the same principle applies as gas bbq's.... What you sacrifice in flavour (and this is disputed in pizza oven circles due to the short time in the oven) from burning wood, you gain in convenience and hence, more frequent use.

I see it like this, if gas cooked tastes 5% less good, but I use the oven 500% more because of how easy it is then that's a no brainer for me
Yeah, i did read that some people believe the wood adds flavour, others dispute this due to the short cooking time.

When it comes to barbecues, I always favour charcoal.... but like you said, gas is easier and if the flavour added by the wood pellets is debatable...might be the way to go.

I did see that multi fuel model, however one thing that put me off was the gas attachment was sold separate and was about £70.
 

jof

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We do easy pizza here, as the teenagers like to build their own.
25% wholemeal dough in the bread maker.
Split into 4 portions & stretched onto oiled round pizza oven trays - ones with holes in.
Fan oven on at 220C

I pre cook base for 2 minutes first. Not sure if that's best but it seems to work.

Sauce is just a carton of Lidl pasata & then shake on some herbs & a spoon of pre chopped garlic from a jar.

Then various toppings as one doesn't like pepper, another doesn't like olives...
Usually need salami or anchovies.
Grated cheddar & mozzarella on the top.
(Recent fad for having an egg on the top too)

If you want any more "authentic taste" I offer the kids the service of putting it in cardboard box & runnin ground from the back door to ring the front doorbell to simulate delivery
 

Oneflewover

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Thinking about getting an Ooni.

Lots of differing views about which model to get. Unsure if I should go for the gas or wood fired.

Does anyone have an opinion on whats the best option?
I have an Uuni with both gas and pellet burners. I'm yet to use the pellet burner having read what a relative ballache it is. Gas is just brilliant, gets up to heat in 10 mins and is so controllable. My advice - gas.
 

Oneflewover

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I have an Uuni with both gas and pellet burners. I'm yet to use the pellet burner having read what a relative ballache it is. Gas is just brilliant, gets up to heat in 10 mins and is so controllable. My advice - gas.
Oh, and the guy I bought it off second hand gave me a load of pellets. Said he'd given up using the pellet burner as it was nowhere near as convenient or useable as gas, and made no difference to the flavour
 

Hanglow

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I would definitely get a gas version. My oven is wood only at the moment and the ease of gas and relative similarities in the final result means its a no brainer.

Also worth getting a large sack of good flour from the likes of adimaria, its good value and you cant buy a strong proper 00 flour in supermarkets. I get 16kg sacks of the caputo red, which stands up to long ferments/sourdough. I use it for bread making and baking too

Also i suggest getting a few kg of semola rimacinata, its the best peel dust, best for forming your skins in, best for pasta and makes great bread.
 

will4009

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Ah thanks for the advice guys.

Think I will probably go gas. Seems like the best option for myself.
 
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Had a pizza palooza. I made five small squares--10" X 14"
I'm going to post TWENTY photos to give everyone the gist of what I did. Second photo is a basil and tomato. I put the basil on the bottom to spare it from the withering heat that would be received after twelve minutes.
winner 1.jpg
winner 2.jpg
winner 3.jpg
winner 4.jpg
 
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winner 5.jpg

Cooling the pizza so the crust doesn't get soggy.
winner 6.jpg

Rock solid pepperoni pizza!!!
winner 7.jpg

basil, green pepper and onion.
winner 8.jpg

That's Hogarth--big college sports fan. I couldn't say one way or the other what he thinks of pizza.
 

will4009

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I have picked up a gas ooni 12", found a reasonable deal online.

Could some advice regarding cheese, flour, recipes, accessories etc.

From what I understand, mozzarella you buy at your local supermarket isn't the low moisture variety that is ideal for pizza making? Can i ask where people get there cheese/flour from?

I will need a pizza peel, any recommendations? And are there any other accessories that I will find useful?

Thanks.
 
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winner 13.jpg

I go back and forth as to whether to put the sauce on before or after. My inclination
is to put the sauce on before it goes in the oven so it bakes into the cheese..
winner 14.jpg

Cheese ground by the KitchenAid.
winner 15.jpg

Took three days to get the crust airy like that.
winner 16.jpg

I can't bring myself to overlap the sausage (pepperoni).
 

Alastair70

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I have picked up a gas ooni 12", found a reasonable deal online.

Could some advice regarding cheese, flour, recipes, accessories etc.

From what I understand, mozzarella you buy at your local supermarket isn't the low moisture variety that is ideal for pizza making? Can i ask where people get there cheese/flour from?

I will need a pizza peel, any recommendations? And are there any other accessories that I will find useful?

Thanks.
i use the pizza app for recipe quantities. Stick with a max of 60% hydration to start with, it makes launching a lot easier. Adimaria have a great selection of ingredients, flour cheese and meats.
 
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